RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5433
| View Recipe |
|
|
| Recipe Name: |
Pesto Shrimp Bruschetta - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.97
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
If you don't like spicy foods, toss shrimp with zesty Italian seasoning and a little olive oil instead os sriracha.
|
|
Ingredients:
1 Cup pesto, basil
1 Large bread, baguette sliced
|
Directions:
Marinate the shrimp in the sriracha for 1 hour in the fridge.
Preheat oven to 350.
Roast the shrimp in the oven for 10 minutes until cooked through.
Toast the bread slices for 5 to 7 minutes in the oven. Then rub each slice with the garlic cloves. Spoon a little of the pesto onto the slices of bread and top each with a shrimp. |
|
|
|
| Nutrition per Serving: |
| Calories: |
224 |
Total Carbs: |
5.5 |
Net Carbs: |
4.6 |
| Cholesterol: |
25.6 |
Fat: |
19.9 |
Protein: |
5.62 |
| Fiber: |
0.89 |
Sodium: |
322.13 |
|
|
|
